Key points are not available for this paper at this time.
• Gluten-free whole mung bean noodles were prepared. • Transglutaminase and hydrocolloids could enhance the quality of mung bean noodles. • TGase and psyllium husk significantly promoted covalent cross-linking of proteins. • Lower in vitro starch digestion and eGI were obtained in mung bean noodles. Mung bean, a nutrient-rich legume, shows great potential in producing gluten-free noodles to meet the growing market demand. However, due to the absence of gluten, the quality of mung bean noodles faces some challenges. The aim of this work was to examine the role of transglutaminase (TGase) and hydrocolloids (konjac gum and psyllium husk) in improving the quality and starch digestive characteristics of gluten-free noodles made from whole mung beans and explore their underlying mechanism. The results demonstrated that the combination of TGase and psyllium husk (PHK) significantly improved the rheological properties of mung bean dough. The corresponding formulated noodles (MBN-TP) showed significant increases in hardness, elasticity, and adhesiveness ( p <0.05), along with excellent sensory properties and color stability. The incorporation of TGase and PHK in mung bean noodles led to a shortened relaxation time, an increased proportion of weakly bound water, and enhanced hydrogen bonding interactions. The microstructure observation further confirmed the dense protein-starch co-continuous structure in the MBN-TP. Compared with conventional wheat noodles, MBN-TP had the lowest starch digestibility and estimated glycemic index (eGI), but its eGI value (70.99±0.44) was at the lowest critical value of the high GI (classified as low: <55, medium: 56-69, high: ≥70). Our study contributed to the production of gluten-free whole legume noodles to meet the needs of special populations.
Ma et al. (Sat,) studied this question.